Grease an 8-ounce mold pan evenly with a unsalted butter. In a saucepan, simmer 1 large butternut squash, cut into chunks, with 7 tablespoons of butter and 4 cups of low-sodium, low-fat chicken stock until squash is soft. Drain, and puree until smooth. Add 2 large eggs and cream in a steady steam. Season with salt and pepper to taste. Fill buttered mold, and place in water bath. Cover with foil, and bake at 375º for 15-25 minutes. To unmold, run a knife around edges and invert.